Friday, April 16, 2010

Bittman's Sesame Noodles

Now that the weather is warming up over here, I was craving some cold sesame noodles. This is a lighter version of Ina Garten's cold noodle recipe. I used a box of spagetti, 1 cup of shredded chicken, 1/2 of an english cucumber, and some pickled carrots I had leftover from the Bahn Mi sandwiches I made the night before. The tahini seemed to make the dish milder as well. I didn't have ginger on hand. A friend of mine can't handle spicy so I skipped the heat in this recipe. I used a load of chives from my garden. I would definitely substitute the chicken next time for some julienned baked honey sesame tofu that I always get at Whole Foods.

1. Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.

2. When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).

3. Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.